No matter if you’re a fan of the Sherrin or the Steeden, you’ll need a serious game plan for your finals-watching snacks before the Grand Final 2024. With such an unusual line-up in the AFL Grand Final this year (for those not in the know, two interstate teams (the Sydney Swans and the Brisbane Lions) are going head to head at the Melbourne Cricket Ground), having some comforting snacks on hand is just what the doctor ordered.
Our line-up is full of winners, including big-game players like fried chicken and coleslaw rolls, lamb and harissa sausage rolls and party pies, plus ice-cream sandwiches and hazelnut slices for a brilliant finish. Nachos with the lot are a sure crowd-pleaser, and quick and easy to pull together, but for those with a little more time on their hands, go for the classic party pie – is there a more quintessentially football snack?
Whichever footy finals food you decide on, you’ll be kicking some goals in the kitchen while your team is kicking them on the ground.
Pulled chicken and black bean nachos
If we ever needed an excuse to have corn chips for dinner, this is it.
Party pies with homemade tomato sauce
This pastry snack is inspired by a recipe of Dan Lepard’s.
Raes on Wategos’ king prawn sangas
With the added crisp and crunch of prawn crackers.
Smoky eggplant dip with charred bread
You can’t go wrong with homemade dip. Go the extra mile and make your own flatbread, too.
Pulled pork buns with classic slaw
A sure-fire crowd-pleaser. Brine the pork overnight for juicy, tender meat that just won’t quit.
Fried chicken wings with blue-cheese sauce
We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.
Beef, bacon and mushroom pies
Everything you could want in a pie.
Cheeseburgers with spicy coleslaw
It’s hard to improve on a classic. For our cheeseburgers, we’ve stuck to a simple patty recipe and added a few flourishes in the trimmings: two cheeses, a slick of sriracha and a chilli-flecked coleslaw. It’s a surefire winner.
Tony Tan’s golden rules to making chicken satay
The superstar of South East Asian street food, satay is an ideal dish for the barbecue.
Stromboli
Pizza, all rolled up.
Avocado, edamame and lemon dip
Just the natural creaminess of avocado lifted by garlic and lemon.
Red lentil fritters with green yoghurt
These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.
Pea and ricotta frittelle
These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.
Barbecued prawns with honey, sesame and lemon
Time to throw a shrimp on the barbie.
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San Telmo’s beef and chorizo empanadas with chimichurri
The Argentinian eatery’s recipe for those filled pastry crescents, with a vibrant green sauce to boot.
Jacqui Challinor’s cannellini bean dip with cumin burnt butter
The Nomad chef’s take on hummus.
Crunchy slaw with peanut-lime dressing
Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.
Sweet potato, silverbeet and goat’s feta pies
Australian Gourmet Traveller recipe for sweet potato, silverbeet and goat’s feta pies from Glebe Point Diner in Sydney.
E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
A spring-ready salad with the added crunch of sunflower seeds.
Chicken, radish and bean salad with tarragon dressing
This simple salad is a great way to use up leftover roast or barbecued chicken.
Sausage rolls never go out of style
Whether for your next party or just because, homemade sausage rolls are never a bad idea.
Chicken cotoletta panini
A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We’ve paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.
Fish burgers
Nothing beats a classic battered fish burger. Don’t forget the tartare sauce.
Korean fried chicken with chilli sauce and daikon kimchi
Fried twice, it’s extra nice.
Japanese egg sandwiches
The perfect companion for a summer picnic.
Hot buttered lobster rolls
Why not turn the lobster roll into a transseasonal snack by serving them hot?
Beef rendang pies
The curry you know and love, but make it a pie.
Triple-cheese pie
Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you’re ready to serve it.
Thomas Corner’s Bangalow pork sausage rolls with caramelised apple and thyme
The much-loved sausage rolls from the Noosa eatery.
Hazelnut and chocolate swirl nougat
This nutty nougat can be made a few days ahead, leaving you with one less thing to prepare on the day.
Passionfruit vanilla slice
Our timeless dessert recipe for passionfruit vanilla slice.
Blueberry and coconut ice-cream sandwiches
A super-fast recipe for blueberry and coconut ice-cream sandwiches.
Salted-caramel macadamia ice-cream sandwiches
The ice-cream sandwich of your dreams awaits.
Prawn and sesame toasts
A snack that’s extremely hard to turn down.
Fried chicken and coleslaw rolls
The fried chicken served at St Katherine’s restaurant in Melbourne is the inspiration behind this recipe. You’ll need to begin it a day ahead.
Cacio e pepe sausage rolls
The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.
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